Italian Chicken Pastina Soup (aka Italian Nonna's Penicillin Soup)
This cozy Italian chicken pastina soup uses pressure cooking to lock in flavor fast with broth, vegetables, herbs and tender noodles—like Nonna's hug in a bowl.
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 large onion diced small
- 1 large shallot finely chopped
- 4 stalks celery diced small
- 1 yellow bell pepper diced small
- 4 cloves garlic minced
- 8 cups low-sodium chicken broth
- 1 lb carrots diced small
- 1 parmesan rind optional
- 1 ½ teaspoon kosher salt more to taste
- ⅓ cup uncooked pastina tiny pasta; double for more pasta
- 2½ - 3 cups rotisserie or leftover chicken shredded
- grated Parmesan for serving
- fresh rosemary and/or fresh thyme leaves finely chopped, for serving
Instructions
Instructions
- Heat olive oil and butter in a large soup pot over medium heat, then add onion and shallot. Sauté 5 minutes until translucent.
- Add celery, yellow bell pepper, and garlic. Stir and cook another 5 minutes until softened.
- Pour in chicken broth, diced carrots, parmesan rind (if using), and kosher salt. Bring to boil, reduce to simmer and cook 20–25 minutes until vegetables are tender.
- Remove parmesan rind. Optional: blend part of the soup for a smooth texture using immersion or regular blender, then return to pot.
- Add uncooked pastina, bring to boil and simmer according to package (usually ~9 minutes).
- Stir in shredded chicken and any reserved veggies. Mix gently.
- Close the lid of your pressure cooker, bring to pressure, and cook 8–10 minutes.
- Do natural release. Once safe, open lid and season to taste with more salt, pepper, chopped rosemary or thyme.
- Serve hot, topped with grated Parmesan and more fresh herbs.
Notes
For extra freshness, add herbs and grated Parmesan just before serving. Freeze in portions without pasta to avoid mushy texture when reheating.